Maillard reaction

Maillard reaction

A non-enzymatic heat-activated chemical reaction between sugars (especially ribose) and amino acids, which occurs in foods as they form glycosylamines and Amadori compounds. The Maillard reaction is responsible for “browning” of baked or cooked foods (e.g., bread crusts and barbecued steak), which are mutagenic by the Ames assay.

It is possible that the age-related changes in collagen are partially mediated through the Maillard reaction; it has been suggested that a similar, if not identical, reaction is involved in certain neurodegenerative diseases—e.g., Alzheimer’s, Creutzfeldt-Jakob and Parkinson’s diseases.

Maillard reaction

A chemical reaction between sugars and proteins that results in cellular damage or aging; the making of advanced glycosylation end products; the chemical deterioration of proteins during food processing or storage. Also known in nutritional science as the “browning reaction.”

In conclusion, we have shown that glycation with MP through the Maillard reaction and subsequent phosphorylation by dry-heating in the presence of pyrophosphate was more effective than phosphorylation alone to phosphorylate the EWP.

Based on DSM high quality yeast extracts and unique Maillard reaction precursors, Savorkey is uniform in particle size and neutral in colour--contributing positively to efficient processing and final product appearance.

Although the aim of cooking foods is to make them more appetizing and microbiologically safe, it is now known that cooking and food processing at high temperatures generate various kinds of toxic substances, such as heterocyclic amines and acrylamide, via the Maillard reaction.

That's somewhat surprising because the reaction responsible for the formation of acrylamide, the Maillard reaction, had been the subject of numerous investigations since it was first described in 1912 by the French chemist Louis Camille Maillard.

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